ONE FAMILY KOREAN RESTAURANT
7030 B HILLSBOROUGH AVE, Tampa FL 33634 · 8139010153
Last inspected May 22, 2026 · 6 visits since August 2023
MAR 24
NOV 24
MAY 25
APR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019064452 | Oct 30, 2019 | Feb 4, 2020 | $360 |
| 3--2015036376 | Jul 15, 2015 | Sep 10, 2015 | $120 |
Inspection history
6 visits, newest first
May 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Anchovy broth 117°F at 2:36 PM began cooling in room temperature at 12 PM. Beef and vegetable broth 128°F at 2:36 PM began cooling in room temperature at 12 PM.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe an employee wash a colander but not sanitize. Discussed with manager to always sanitize food contact surfaces/equipment after washing. Manager sanitized colander at time of inspection.
Nonfood-grade bags used in direct contact with food. Cooked chicken wings and raw beef short rib ribs are stored inside shopping bags in storage area Reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Anchovy broth 117°F at 2:36 PM began cooling in room temperature at 12 PM. Beef and vegetable broth 128°F at 2:36 PM began cooling in room temperature at 12 PM.
Show the remaining 8 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine sanitizer to 50 PPM at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Located in dry storage area. Manager provided paper towels at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maoli J. hired 1 year ago. No training for Nadeline G. hired August 2025.
Food stored on floor. Two tins of hot pepper paste are stored on floor in dry storage area next to three compartment sink.
Stored food not covered. Ready to eat beans sprouts, onions, and cut lettuce inside walk-in cooler are not covered.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed zucchini, potatoes, lemons, and green bell peppers are stored over ready to eat kimchi inside walk-in cooler.
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed mixing bowls at three punk compartment sink, but did not sanitize after. Discussed with employee to sanitize all food contact surfaces after cleaning. Employee sanitize mixing bowls at time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Pilwon Lee on April 14, 2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cotton boards inside establishment soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink in front line cook blocked by speed cart with large pots of soup. Employee unblocked sink at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maoli J. hired 1 year ago.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Kwonyoung K, Chelsea S, Young W, and Storm R.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
Food stored on floor. Spices and dry goods stored on floor inside three hot pepper paste containers located in back storage area. Three buckets of kimchi stored on floor inside walk-in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage store inside reach in cooler for salads located adjacent to rice cooker.
Stored food not covered. Bean sprouts and pot of soup not covered inside walk in cooler.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces, liquids, and spices are not labeled in establishment.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Large pot of chicken broth 116 F and pork bone broth 117 F stored on utility cart in kitchen. A pot of cooked beef 89 F stored on stove top. Operator reheating items at time of inspection, re temped chicken broth 186 F, pork bone broth 173 F, cooked beef 167 F.
Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by utility cart with multiple pot of soup on it. Operator moved cart away from handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 78 F.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at kitchen.
Water leaking from faucet in handwash sink by back door.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked spinach directly stored in grocery plastic bag in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of pork broth 112 F and a container of cooked beef 97 F stored on reach-in cooler top at cook line. Operator starts reheating items on stove top. Re temped: pork broth 183 F, coked beef 129 F.
Handwash sink used for purposes other than handwashing. A water pitcher stored in handwash sink to catch leaking water from faucet. Operator removed pitcher.
No soap provided at handwash sink. At back kitchen by back door. No handwashing sign provided at a hand sink used by food employees. At cook line. Provided a copy to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi and beef broth in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee stored on ice machine. Removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice machine. Operator moved handle up.
Water leaking from faucet in handwash sink at back kitchen by back door.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a large pot of vegetable broth (126F - Hot Holding) and a small pot beef broth (105F - Hot Holding) stored not at least 6 inches above floor in kitchen.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands in three compartment sink with no soap. Discussed property handling wash procedures in handwash sink with operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
Handwash sink not accessible for employee use at all times. 3 pots of broth stored on floor blocked handwash sink in kitchen. Operator relocated broth to get access. Handwash sink used for purposes other than handwashing. Steam rack stored in handwash sink by back door.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working at time of inspection.
No soap provided at handwash sink. Handwash sink by back door. No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 food employees hired more than 60 days has no food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked spinach in large reach-in cooler at storage room, and cooked beef in walk-in cooler.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observe fly sticky tape hanging in kitchen over reach-in cooler with cutting boards.
Food not stored at least 6 inches off of the floor. Observed 2 pots of beef broth and a pot of vegetable broth stored on floor not at least 6 inches above.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water temped 73 F.
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover. Observed ripped tin foil soiled with accumulation of grease used as shelf cover above stove.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on reach-in coolers on cook line.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Multiple bottles of vitamins stored on storage shelf with/over clean food equipments and dishes.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
Handwash sink used for purposes other than handwashing. Water pitcher stored in handwash sink by back door. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink by back door. Operator provided.
Floor soiled/has accumulation of debris. At dry storage area by walk-in cooler.
Interior of microwave has accumulation of black substance/grease/food debris. At kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.